Cut the eggplant into slices and fry on both sides until cooked in vegetable oil.
Put the finished eggplants on paper towels, so that there is no excess oil.
By the way, eggplants do not need to be pre-soaked in salt water.
Finely chop the greens, cut the green onion into small rings.
Add sour cream/mayonnaise, a little salt and adjika (if not, replace with hot ground red pepper and preferably flakes).
Finely chop the garlic (do not pass through the press).
Chop the nuts with a blender or roll them through a meat grinder. Knead the sauce thoroughly.
Place the eggplants on a plate and top with the resulting sauce.